Cupcake Challenge: Wrap Up

This is the final week of Cupcake Challenge over at Hoosier Homemade. I sure hope you have taken the time to go check it out! I have had a blast this past month working on all of the challenges and I hope that there will be another one in the future. Liz - you rock! Thank you so much for hosting this competition!

This week is a wrap up of each of my entries. I hope you have enjoyed these ideas. I had a lot of fun creating them!

Week #1 - Peach-Rum Cupcakes

For this challenge we were required to pick a flavor that makes us think of summer and incorporate it into a cupcake.

Week #2 - Beach Cupcakes

This time our cupcakes needed to look like a summertime activity.

Week #3 - Chocolate Raspberry Cupcakes

This week was all about taking a box of cake mix and adapting it to create a cupcake with a homemade flavor.

Week #4 - Candy Flower Cupcakes

Using candy, we were asked to decorate our cupcakes with the summertime fun theme in mind.

Judging for the Cupcake Challenge will be taking place soon. I will keep you posted regarding the results. I really hope I have a chance at winning!

Lemon Basil Cupcakes

I was worried that the basil would be overpowering in this cupcake but I was pleasantly surprised. In fact, unless you eat the candied basil leaf on top, the basil only enhances the sweetness of the lemon. These were very tasty and I am sure you will enjoy them as well.

Again, I adapted a Taste of Home recipe to suit my needs. I like to be inspired by other bakers and then tweak things to make them more of my own. Please feel free to do the same with any of my recipes and post how things worked for you!

Don't forget about Cupcake Tuesday!

Lemon Basil Cupcakes
(Makes 24 regular cupcakes)

1 cup butter, softened
2 cups sugar
3 eggs
¾ teaspoons vanilla
½ teaspoon grated lemon zest
3 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups sour cream

Preheat oven to 350 degrees. Line muffin tins and set aside.

In a medium bowl, sift together flour, baking powder and baking soda. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla and lemon zest. Add the dry ingredient mixture in thirds, alternating with two additions of sour cream. The batter will be very thick.

Scoop ¼ cup of the batter into each liner. Bake for 16-20 minutes or until toothpick inserted into center comes out clean. Allow to cool in pan for 3 minutes before removing to wire rack to cool completely.

Lemon Basil Syrup

1 cup water
¾ cups sugar
1/3 cup lemon juice
8 fresh basil leaves
1 strip lemon peel (1 ½ inches by ½ inch)

In a small saucepan, combine all ingredients. Bring to a boil and continue to cook until liquid is reduced to 1 cup. Strain and discard lemon peel and basil. Allow to cool completely.

Using a toothpick, poke holes into the tops of the cooled cupcakes. Once the syrup has reached room temperature, spoon 1 teaspoon syrup over each cupcake. Allow to soak in and repeat. Reserve remaining syrup for frosting.

Lemon Mousse Frosting

2 cups powdered sugar
3 tablespoons butter, softened
½ teaspoon vanilla
¼ teaspoon grated lemon zest
3 tablespoons lemon basil syrup
1 ¼ cups heavy whipping cream, whipped

In a large bowl, beat together powdered sugar, butter, vanilla, lemon zest, and lemon basil syrup until smooth. Whisk into the already whipped cream until well blended. Top cupcakes with frosting and candied basil leaf.

Candied Basil Leaves

2 teaspoons light corn syrup
¼ cup sugar
24 small fresh basil leaves

Using a new paintbrush (or one specifically used for food), brush corn syrup onto a basil leaf. Dip painted side into the sugar and set aside to dry. Repeat with remaining basil.

Cupcake Challenge: Candy Flower Cupcakes

Well it is week #4 over at Hoosier Homemade's Cupcake Challenge. This is the last week we will actually present a cupcake. Our challenge this time was to decorate the cupcakes with candy while maintaining the summertime theme.

I chose to make flowers because really, who doesn't love to see gorgeous flowers in the summer? Around here we have a wonderful botanical garden with a great kids area and some of my friends are there a few times each week!

Now I am painfully aware that my flowers are far from gorgeous. But in all fairness, it's a little hard to pipe Candy Melts when you can't even see straight due to a bout of vertigo!

To make them I printed out three different pictures of flowers. I taped them to a cutting board and placed a piece of wax paper over it. I then melted the Candy Melts and put them in a piping bag. Just follow your template and fill them in with whatever colors you choose. I kept the center open so that I could fill them with Sixlets after they were on the cupcakes. Place the flowers (still on the cutting board) in the fridge until they are firm. Gently remove them from the wax paper and place on top of the cupcakes.

You are not limited to flowers with this technique! You can do any design you can think of! Sometime soon I plan to make a monogram cupcake with a chocolate letter made this way.

Now the actual cupcake was a "Birthday Cake" cupcake. It was just your basic yellow cake topped with vanilla buttercream. There is actually a reason why I chose this flavor. Did you know that more people have an August birthday than any other month? The recipe I used is listed below, but feel free to use your favorite recipe or even a mix.

Be sure to check out what's happening in Cupcake Challenge and keep your fingers crossed that I get that FLIP!

Birthday Cake Cupcakes
(Makes approx 24 regular cupcakes)

1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk

Preheat oven to 350 degrees. Line muffin tins and set aside.

In a medium bowl, sift together flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream sugar and remaining cup of butter until light and fluffy. Add the eggs one at a time and mix thoroughly after each addition. Beat in vanilla. Add the dry mixture in thirds, alternating with the milk. Mix well after each addition.

Spoon ¼ cup of batter into each liner. Bake for 13-17 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 3 minutes before removing to wire rack to cool completely.


Vanilla Buttercream

½ cup vegetable shortening
½ teaspoon salt
4 teaspoons vanilla extract
6 cups powdered sugar
½ cup whole milk

In a large bowl, mix together shortening, salt, vanilla, and 2 cups of the powdered sugar. Add in remaining sugar, 2 cups at a time and alternate with milk. Add more milk to thin and more sugar to thicken the icing, if needed. Beat on high speed for 10 minutes until light and fluffy.

Another Award!

I have been blessed to be given yet another blog award! This one is the "One Lovely Blog Award" and Two Monkeys and a Washtub was kind enough to pass it on to me. So here are the required seven facts about me in addition to the seven blogs to which I am passing on the award.

Facts:

#1 - I am obsessed with television shows about baking.

#2 - I would love to be a forensic psychologist.

#3 - Red is my favorite color.

#4 - I love the March of Dimes. You can even donate to them in my left sidebar or check out the "March of Dimes" tab.

#5 - Snicker's Ice Cream bars are awesome. I haven't had one in years but I would love one right now!

#6 - I am such a perfectionist when it comes to organizing that if it can't be perfect I give up.

#7 - I really want to visit Paris!

Blogs:

#1 - Design it Chic

#2 - Ellie-Town

#3 - I'm A Lazy Mom

#4 - Mila's Daydreams

#5 - The Very Best Housewife

#6 - Twelve Crafts Till Christmas

#7 - Hoosier Homemade

Please take the time to visit these blogs! It's worth it!

Freedom Friday

Sorry that my blogging has been sporadic over the last week or so. I have been busy taking care of my sick little girl. She is now on an antibiotic for a sinus infection and I hope she is feeling better soon! Hopefully this means I can go back to my regular schedule.

Have you been keeping up with the Cupcake Challenge over at Hoosier Homemade? I am really excited because I just found out that the grand prize is a FLIP camera! I have been wanting one since they came out. We don't have any video of Ella yet and she's 15 months old! Keep your fingers crossed that I am lucky enough to win.

This weekend should be pretty exciting, too! I am attending the 1st birthday party of my local The Mommies Network chapter. With over 300 registered mommies it should be fun! I am taking cupcakes, of course.

I have a project in the works that really needs your prayer support. It involves opening a shop (no, not a bakery). I just need some really great customers. I will keep you posted as things progress.

I hope that you have had a good week and that your weekend is relaxing and refreshing. I will see you back here on Monday! Check out these blog hops as you have the opportunity.

Coca Cola Cupcakes

Let me just tell you, the fudge frosting for these is reason enough to make them! In fact, you may find yourself eating it by the spoonful before it even hits the cupcakes. It really is that good! Now these cupcakes do contain cola, but you don't taste it. It just makes them super moist.

When filling your muffin tins or liners, do not fill past halfway. Trust me! I threw out half of these because they were destroyed. The rest were really ugly which is why they are in mason jars. Since I put them in jars, I decided to add a few extra touches. If you are making them to stand alone, mix the pecans into the fudge before frosting. I cut the cupcakes in half (like a layer cake). I put in a layer of cupcake, then fudge, mini marshmallows, pecans, the other half of the cupcake, more fudge, whipped cream, and finally more pecans. I used pint-sized jars. If you use a larger jar you could fit two cupcakes in each one. As always, just have fun with it!

I hope you enjoy these! I think I may make the fudge by itself in the future to serve over ice cream. Go check out Cupcake Tuesday when you have a chance!


Coca-Cola Cupcakes
(Makes 24 regular cupcakes)

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon vanilla
1 cup buttermilk
2 eggs, beaten
1 cup Coca-Cola
½ cup butter
½ cup vegetable oil
¼ cup unsweetened cocoa powder
4 cups large marshmallows

Preheat oven to 325 degrees. Line muffin tins and set aside.

In a large mixing bowl, sift together flour, sugar, and baking soda. With an electric mixer, beat in buttermilk, eggs and vanilla until well mixed. Set aside.

In a small saucepan, mix cola, butter, oil, and cocoa powder. Bring to a boil, stirring occasionally. Remove from heat and add marshmallows. Cover with lid and allow marshmallows to begin to melt. Stir until well mixed. You may have to put back over low heat to completely melt the marshmallows. If so, stir constantly.

Combine marshmallow mixture and batter with electric mixer until well incorporated. Spoon into liners, filling no more than halfway. Bake for 14-18 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 5 minutes before removing to wire racks to cool completely.

Fudge Frosting

¼ cup unsweetened cocoa powder
6 tablespoons Coca-Cola
½ cup butter
1 pound powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

In the bowl of an electric mixer, combine powdered sugar and vanilla. Set aside.

In a small saucepan, mix together cocoa powder, cola, and butter. Heat over medium heat until mixture comes to a rolling boil, stirring constantly. Remove from heat. Add to the powdered sugar mixture (along with pecans if desired) and beat together until frosting is thick and has cooled. Top cupcakes and enjoy!

Cupcake Challenge: Chocolate Raspberry Cupcakes

This is week #3 in the Cupcake Challenge over at Hoosier Homemade. If you haven't visited her blog yet you really should! Our challenge this week was to take a box of cake mix and add to it to create a cake with a "from scratch" flavor. I decided to go the chocolate raspberry route.

I started with a devil's food cake mix and added a few extra ingredients (see the recipe below). I then filled the cupcake with raspberry jam and topped it with a raspberry buttercream. I must admit that it was pretty tasty even though I am not really a raspberry fan. I hope you enjoy this and be sure to go check out Hoosier Homemade!

Chocolate Raspberry Cupcakes

(Makes 24 regular cupcakes)

1 box devil's food cake mix with pudding (I used Betty Crocker)

1 cup sour cream

1/2 cup vegetable oil

3 large eggs

1/3 cup seedless raspberry jam

Preheat oven to 350 degrees. Line muffin tins and set aside.

In a large mixing bowl, combine all ingredients and beat until well mixed. Scoop 1/4 cup batter into each liner and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 3 minutes before removing to wire rack to cool completely. Once cool, fill with seedless raspberry jam and top with raspberry buttercream.

Raspberry Buttercream

1/2 cup vegetable shortening

6 cups powdered sugar

1/2 cup seedless raspberry jam

1/3 cup whole milk

In a large mixing bowl, beat together shortening, jam and 2 cups of the powdered sugar. Add remaining sugar 2 cups at a time alternating with the milk. When well mixed beat on high for about 5 minutes or until light and fluffy.

Cupcake Challenge: Beach Cupcakes

This is week #2 in the Cupcake Challenge going on over at Hoosier Homemade! This week we were to take a fun summertime activity and turn it into a cupcake. I chose to represent the beach. My daughter loved playing in the water and sand and this made me think of her. It's even coconut flavored!

These cupcakes were actually very easy to make. First I spread on the icing with an angled spatula. Then I dipped a portion of the cupcake into blue sugar. I then spread the remaining portion with a mixture of graham cracker crumbs and brown sugar. The beach towel is a piece of Fruit-Stripe gum that I cut to size. The final touch was to add a paper umbrella.

Please take the time to visit Hoosier Homemade and see all of the other participants in Cupcake Challenge.


Coconut Cupcakes
(Makes approx. 24 regular cupcakes)

2/3 cup butter, softened
1 ¾ cups sugar
2 eggs
1 ½ teaspoons coconut flavoring
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ¼ cups coconut milk

Preheat oven to 350 degrees. Line muffin tins and set aside.

In a medium bowl, sift together flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time and beat until well blended. Mix in coconut flavoring. Add the dry ingredient mixture in thirds alternating with two additions of coconut milk. Beat until all ingredients are well blended.

Scoop ¼ cup of batter into each cupcake liner. Bake 13-18 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 4 minutes before removing to wire rack to cool completely.

Coconut-Rum Buttercream
(Makes enough for 24 regular cupcakes)

½ cup vegetable shortening
½ teaspoon salt
1 tablespoon rum
6 cups powdered sugar
2/3 cup coconut milk

Stir rum into the coconut milk and set aside. In a large bowl, cream together shortening, salt and 2 cups of the powdered sugar. Add remaining sugar alternating with the coconut milk mixture until desired texture is reached. You will probably not need all of the liquid. Beat on high for 10 minutes until creamy and fluffy.

Freedom Friday

First I would like to say a sincere thank you to everyone who has inquired about my recovery. I am doing very well and I am pretty much back to normal. In fact, I was even able to bake two sets of cupcakes with only a little assistance from my husband. He went back to work yesterday and I am getting back into the groove of things around here.

While I was recovering I had a lot of time to read. This was amazing because I have a huge pile of books to be read and I actually finished two of them and a few magazines. If you like to read, I highly recommend one of my new favorite websites, Paperback Swap.

This is free and anyone can join. You simply list the books you would like to trade. Then you find other books listed that you would like to read. You pay to ship any of your books that someone wants, but yours get shipped to you for free. If you do Media mail it's only a couple of dollars. They also have hardcover books and audio books. My favorite feature is that you can add money to your account so you can print postage directly off the site on your home printer. Just drop it in your mailbox and you are good to go! I really am addicted to it!

I have also had the time to get back into my local mommies group. The Mommies Network is a free mom's group. They have a chapter in most cities around the nation. Each local group has its own website with an online forum. They also have a calendar of events with play dates and fun things to do. If you are a mom and looking for some new friends (either for you or your kids) The Mommies Network is a wonderful place to go! They are also a great source of information and support.

I hope you guys have a great weekend. Things will be pretty normal around here: grocery shopping, church and visiting my father-in-law. I am glad to be getting back into my normal routine! If you get a chance, check out these blog hops I am participating in today.

Peppermint Patty Cupcakes

These cupcakes are great for an after dinner treat, especially in the summer. They are light and fluffy and have the cooling flavor of the peppermint. It's hard to eat just one!

They start with a sponge cake base. A sponge cake is a little bit more involved than a standard butter cake. It involves beating egg whites and very gently folding the other ingredients in to them. Don't be intimidated though. Just move quickly and use a light touch.

I then topped the cupcakes with a peppermint whipped cream and a miniature peppermint patty. Homemade whipped cream far surpasses the flavor of anything store-bought and it's really easy to make. For other desserts, simply swap the peppermint flavoring for vanilla extract.

Let me know if you try these out, especially if you have any questions regarding the sponge cake. Enjoy!


Chocolate Sponge Cupcakes
(Makes approx. 24 regular cupcakes)

7 eggs, separated
Pinch of salt
¾ teaspoon cream of tartar
¾ cup sugar
½ cup cake flour
½ cocoa powder
1 teaspoon vanilla

Preheat oven to 400 degrees. Line muffin tins and set aside.

In a medium bowl, sift together sugar, flour and cocoa powder. Repeat two more times. Set aside.

In another medium bowl, beat egg yolks until smooth and lemon colored, about one minute. Set aside.

In a large bowl, combine egg whites and salt and beat until foamy. Add cream of tartar and continue beating until soft peaks form. Fold the beaten egg yolks into the egg whites gently but quickly. Gently fold in dry ingredient mixture. Do not over mix. Scoop the batter into liners. Hit the pan on counter several times to pop any air bubbles. Bake for 10-13 minutes or until tops spring back when lightly touched. Cool in pan for 10 minutes before removing to rack to cool completely before decorating.


Peppermint Whipped Cream

2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon peppermint flavoring

In a large bowl, beat heavy whipping cream until soft peaks form. Add powdered sugar and beat until well mixed and thick with formed peaks. Do not over beat or you will end up with butter. Frost the cupcakes just before serving and top with mini peppermint patty.

Look What I Found!

This week I wanted to share a few of my favorite cupcake books with you. Not only do they share unique recipes but they have very creative decorating ideas. I was able to find all three at my public library so they are easy to find. I hope you enjoy them!

This book has one-of-a-kind cupcake designs using candy and equipment found in any kitchen. No special tools required!

This book has over 150 ideas for amazing cupcakes and includes recipes, tips and detailed how-to photos.

This book offers many intricate ideas for the more experienced baker. It has wonderful step-by-step instructions that make it easy to understand.

Cupcake Challenge: Peach-Rum Cupcakes

The amazing Liz over at Hoosier Homemade is hosting a Cupcake Challenge during the month of August. The theme is Summertime Fun and each week there is a different way you must incorporate this into your cupcake. This week is all about flavor.

Even though I don't like peaches, they always make me think of summertime. And what better to pair them with than rum! You feel like you are basking in the sun on a white, sandy beach with an ice-cold drink in your hand.

Below I have posted the recipe. Please be sure to check out Hoosier Homemade as well as my future cupcakes for her challenge.

What flavors make you think of summertime?

Peach-Rum Cupcakes
(Makes about 30 regular cupcakes)

15 ounce can of peaches in water, drained
8 ounce can of mangoes in water or light syrup, drained
1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons rum flavoring
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk

Preheat oven to 350 degrees. Line muffin tins and set aside.

In a food processor, puree the peaches and mangoes until smooth. You should have about 1 ½ cups. Set aside.

In a medium bowl, sift together flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream sugar and butter until light and fluffy. Add the eggs one at a time and mix thoroughly after each addition. Beat in rum flavoring. Add the dry mixture in thirds, alternating with the milk. Mix well after each addition. Beat in the pureed peaches and mangoes.

Spoon ¼ cup of batter into each liner. Bake for 13-17 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 3 minutes before removing to wire rack to cool completely.

Peach-Rum Syrup

2/3 cup rum
½ powdered sugar
½ of a fresh peach, cut into thin wedges

In a small sauce pan, combine all ingredients. Heat until sugar is melted and peaches are tender, stirring frequently. With a potato masher, carefully smash peaches into small bits. Heat mixture until boiling, stirring frequently. Remove from heat and allow to cool slightly. Strain syrup, smashing peaches to get out all of the juice. When mixture is thoroughly cooled, poke holes in top of cupcakes with a toothpick. Pour 1 teaspoon of syrup over each cupcake. Reserve the remaining syrup for the frosting.

Peach-Rum Frosting

½ cup vegetable shortening
6 cups powdered sugar
½ teaspoon salt
1 ½ fresh peaches, finely grated to a pulp
Remaining peach-rum syrup
Additional rum if needed.

In a large mixing bowl, cream together shortening, salt and 2 cups of the powdered sugar. Add in half of the remaining syrup along with 2 more cups of powdered sugar. Beat well. Mix in the rest of the syrup, powdered sugar and peaches. Beat until light and fluffy, about 5 minutes, thinning with additional rum if needed to create the right consistency. Spread over the cupcakes after they have been soaked with the syrup.

Freedom Friday

I just wanted to thank everyone who contributed their tips, tricks and ideas to Tricky Tuesday this week! You guys are so smart! I am going to be taking a break from Tricky Tuesday in August. Instead I will be participating in Hoosier Homemade's Cupcake Challenge! Please take some time to go check it out as you may want to participate as well.

I am not going to be participating in my usual blog hops this week. Instead I will be lying in bed at home recovering from my surgery. Is it sad that I have to have surgery to have a "vacation?"

Please have some fun this weekend! I really hope the weather is nice where you are and not too hot. I will be recuperating and instructing my hubby on how to make cupcakes. This should be interesting! See you next week.

Butter Pecan Cupcakes

I love butter pecan ice cream. I think I get it from my mom. So when I found a recipe for a butter pecan cake in my trusty Taste of Home cookbook, I knew I had to turn it into cupcakes. These were such a hit that my father-in-law asked me to make his mother's birthday cake like this.

These are very simple to make. I toasted the pecans on the stove because there were so many of them. If you want to work in small batches you can use the microwave, too. To top the cupcakes, I sprinkled the remaining pecans over the icing. If you would like, you can just mix them into the icing and spread it on.

I hope that these make you as happy as they made my family. Don't eat too many though! They are very rich and there is over a pound of butter between the cupcake and the icing.

Be sure to check out Cupcake Tuesday and Delicious Dishes!

Butter Pecan Cupcakes
(makes approx 30 regular cupcakes)

2 2/3 cups chopped pecans
1 ¼ cups softened butter, divided
2 cups sugar
4 eggs
2 teaspoons vanilla
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk

Preheat oven to 350 degrees. Line muffin tins and set aside.

In a large skillet, melt ¼ cup of the butter. Add the chopped pecans and toss to coat. Cook over medium heat, stirring frequently, until nuts are toasted and fragrant, about 10-15 minutes. Do not overcook the pecans. Remove from heat and allow to cool.

In a medium bowl, sift together flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream sugar and remaining cup of butter until light and fluffy. Add the eggs one at a time and mix thoroughly after each addition. Beat in vanilla. Add the dry mixture in thirds, alternating with the milk. Mix well after each addition. Stir in 1 1/3 cups of the toasted pecans. The remainder will be used to top the cupcakes.

Spoon ¼ cup of batter into each liner. Bake for 13-17 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 3 minutes before removing to wire rack to cool completely.

Butter Pecan Frosting

1 cup butter, softened
8 ½ cups powdered sugar
5 ounces evaporated milk
2 teaspoons vanilla

Cream together the butter, vanilla and 3 cups of the powdered sugar. Once well incorporated, add evaporated milk alternating with a cup of sugar at a time until all ingredients have been added. Beat on high for 5 minutes until light and fluffy. Spread on cupcakes and top with remaining 1 1/3 cups toasted pecans.

Look What I Found!

If you have had your television on at all lately I'm sure you have seen that cupcakes are taking over! From Cupcake Wars to DC Cupcakes as well as all the individual cooking programs that are featuring cupcakes, you would be hard-pressed to find a day when they aren't on somewhere.

What do you think about all of these shows? I personally prefer Cupcake Wars. The show is a great competition and focuses on the recipes and presentation of the cupcakes. I have now seen a few episodes of DC Cupcakes as well. I'm kinda on the fence about this one. I feel like it relies heavily on the drama in the shop and many of the lines feel scripted. If you have watched these programs, let me know what you think about them.

Have you found an amazing cupcake recipe on TV lately? I am always looking for new ideas and love seeing what's going on around the country.

I hope you are having a great week! Please take some time to check out the store! I'll see you back here in the morning with some yummy cupcakes!

Tricky Tuesday: Reader Favorites

Alright my dear readers! It is time for you to share some of your favorite tips and tricks when it comes to baking or cooking.

So go ahead and leave a comment! Do you have a favorite kitchen tool that helps with tedious jobs? A special trick to speed up prep time? Advice for dealing with certain ingredients. Post away!

Giveaway Winner

And the winner is...

#39 - Ruthann!

Ruthann, since you left your email address, I don't need you to contact me. I have sent you an email with instructions for redeeming your prize.

Thank you so much to everyone that entered! Please spread the word about A Cuppy Cake Life so that more giveaways will be possible in the future.

Freedom Friday

There is a lot going on here this week at A Cuppy Cake Life!

First is the awesome giveaway for a $40 gift card to CSN Stores. With 200+ online retailers, the possibilities are endless for what you can choose. Be sure to enter today if you haven't already! The giveaway ends tomorrow night and the winner will be announced on Monday. Right now the entries are low so everyone has a good chance at winning!

Next, you may have noticed some changes to the page links at the top of the blog. I have added a few resources to help you navigate the site a little easier. There is a Recipes tab where you can find an alphabetical listing of all posted recipes. I also have a Calendar page so you can see the upcoming ideas. Be sure to check out the March of Dimes page as well!

I have started a Links page to feature sponsor advertisements. If you are interested in showcasing your blog or business here I would be honored to have you. You can find the package pricing information here. Also included on the Links page are the blogs that have featured A Cuppy Cake Life.

On Sunday I have the wonderful opportunity to guest post over at The Very Best Housewife. She is going to be busy getting ready for her sister's wedding and I am honored that she chose me to fill in for her. Please take the time to check out the post and her blog.

Finally, A Cuppy Cake Life now has it's own store! You can find it here or by clicking on the green box at the top of my left-hand sidebar. At the store you can find all sorts of fun cupcake-related items. I do hope you will check it out and help me keep the recipes coming!

I hope that everyone has a nice, relaxing weekend ahead of them. If you get some down time, please be sure to check out the following blog hops. See you back here on Monday with the winner of the giveaway!

Oreo Dirt Cupcakes

I have always loved dirt cake but I have to be very careful since most are made with cream cheese and I am allergic to it. I was so excited to eat these cupcakes. Not only do they contain actual cake in addition to the Oreos , they don't have cream cheese in them.

I found the small, plastic flower pots in the dollar section of Target. I swear I am in there every day! They were sold in packs of four and I only bought two packs the first time around. When I went back for more they were half price. I figure that $3.00 for 16 flower pots is a very good deal. Especially since they were a perfect size for my cupcakes.

These can be garnished with gummy worms, fake flowers or anything else you can think of. The pots can even be reused for another project. If your flower pots have holes in the bottom be sure to cover them before inserting the cupcakes. I just used a piece of aluminum foil.

If you haven't already done so, please check out the giveaway I have going on right now. Be sure to enter soon! It ends on Saturday and the winner will be announced on Monday.

Check out Hoosier Homemade's Cupcake Tuesday and It's A Blog Party Delicious Dishes!


Chocolate Oreo Cupcakes
(Makes approx. 30 regular cupcakes)

2 ½ cups all purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
2/3 cup butter
1 3/4 cups sugar
2 eggs
3 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla
1 ¼ cup whole milk
1 package Oreo cookies

Preheat oven to 350 degrees. Line muffin tins (or grease and flour them) and set aside.

Place one row of Oreos from the package in a zip top bag. Break into bite size chunks. Set aside. The remainder of the package will be used later for the topping.

In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla until well incorporated. Add the dry mixture in thirds alternating with the milk. Mix well after each addition. Fold in the Oreo chunks and stir just until mixed.

Scoop ¼ cup of batter into each liner. Bake for 13-16 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 3 minutes before removing to wire rack to cool completely. When cool, remove the paper liners if they were used before inserting into flower pots.

Chocolate Pudding Mousse

2 boxes Jell-O instant chocolate pudding
4 cups whole milk
16 ounces Cool-Whip

Beat together both boxes of pudding with the whole milk. Refrigerate until firm. Stir in Cool-Whip until well blended. Top the cupcakes and spread smooth.

Oreo Crumb Topping

Place the remainder of the Oreos into a food processor or blender. Pulse until fine crumbs are formed. Spread an even layer over pudding in flower pots. Garnish with gummy worms or fake flowers.

Look What I Found!

If you haven't noticed, cupcakes are everywhere. I'm not just talking about the edible kind either! If you search for cupcake merchandise you will be amazed what you can find. Every type of clothing and accessory possible including aprons and necklaces. You can also find candles, place card holders, pinatas, bath sets, and flavored lip gloss. I must admit that the strangest thing I found was "cupcake flavored waxed dental floss." Check it out for yourself!

What are some fun cupcake items you have found? I found a crib bedding set that is adorable if we have another girl down the road. What item would you love to have with a cupcake on it?

Make sure you enter my giveaway for a $40 CSN Stores gift card! In addition to cute cupcake merchandise they have tons of items to choose from. Please see for yourself!

The new links are now at the top of my blog. Please be patient with me as I set them up! I hope they will make things easier on you. Have a great day and I will see you back here tomorrow with this week's recipe!

Tricky Tuesday: Kitchen Equipment Essentials

Everyone has a favorite item in their kitchen. When I am baking I have several "go to" items that I couldn't live without. They make baking cupcakes not only easier, but more enjoyable. Here is my list of essential kitchen equipment when making cupcakes.

Stand Mixer: I was so lucky this past Christmas! My amazing hubby got me my dream gift - a red, 6-quart, professional KitchenAid stand mixer. I was so excited, you should have seen me! I took it out of the box right away so I could check it out. I mainly use my stand mixer for icings. While it can be used for making the batter as well, I find a hand mixer is easier for me. That brings me to my next essential item.

Hand Mixer: Mine is a cheap Hamilton Beach hand mixer with a case to hold all the attachments and store the cord. I believe I found it at Target for about $20. It's a lifesaver though and makes incorporating everything into the cupcake batter a piece of cake. No pun intended.

Mixing Bowls: I have a set of nesting glass mixing bowls as well as a large plastic one and a set of stainless steel as well. I usually use my plastic bowl as my main bowl and smaller glass ones for holding sifted ingredients or eggs. I don't use the stainless because the hand mixer leaves a lot of scratches on them. Just make sure that you clean a plastic bowl very well as it can absorb odors and flavors.

Measuring Cups and Spoons: I have a cheap set of dry ingredient cups and spoons from IKEA. It's fine to use cheap ones as long as you know they are accurate. A lot of cute ones (like heart shaped ones) don't always measure correctly. I also have a Measure-All cup from Pampered Chef. This is my favorite item for measuring liquid as well as tricky ingredients such as peanut butter, shortening and molasses. It pushes them out so that you get every last drop. I love it!

Spatula/Rubber Scraper: Okay, here is another Pampered Chef item. I have a large spatula that is slightly indented in the center so it can also spoon and scoop things. It is heat-safe to 400 degrees as well. You don't have to have something fancy. Just make sure you have one that works for you and that you take the time to scrape down your bowl several times. This way everything will be incorporated.

Muffin Tins and Cake Pans: You want to make sure you use quality pans when baking. They make your cupcakes brown and cook evenly at the correct temperature and in the right amount of time. I am a huge fan of Wilton products. All of my cake pans and muffin tins are from them. There are many other brands. Just shop around and make sure to get something good!

Decorating Items: Again, I use Wilton products for this. I prefer their Featherweight Decorating Bags because they are reusable. I have one cut to fit a large coupler as well as a small one. You don't need anything fancy! A zip top bag, an angled spatula or even a butter knife are fine. Just make sure you have something.

I hope this list has helped you! If you are in need of new kitchen equipment (or anything else), please be sure to check out my giveaway. It is for a $40 gift card to CSN Stores. You can use it on anything you want, just make sure to enter soon since it is ending on Saturday.

Giveaway! (CLOSED)

I promised you a giveaway and here you go! If you haven't yet heard of CSN Stores you are about to discover a jewel. CSN Stores is a group of online retailers with over 200+ websites ranging from a bathroom vanity, pet supplies, and of course cupcake products. They have asked me to host a giveaway for a $40 gift card that can be used at any one of their stores for anything you want! Just to give you an idea of what is available, check out these baking-inspired items:

Obviously you are not limited to baking items. You can spend your $40 gift card on any item of your choosing! If you are ready to enter for your chance to win, here are the rules:

#1 - Leave a comment letting me know that you have become a follower or that you already follow me through Google Friend Connect. This is your first entry and must be done before you can enter another way.

#2 - Go to CSN Stores and leave a comment telling me what you would buy with the gift card.

#3 - Follow A Cuppy Cake Life on Facebook and/or Twitter. These are each worth one entry. Please leave a comment letting me know for each one.

#4 - Post about this giveaway on Facebook, Twitter or your blog. These are also worth one entry each. In your comment please leave a link to your post.

It's just that easy to win! In all comments please leave an email address where you can be contacted should you be chosen by random.org as the lucky winner. The giveaway is open until 11:59 PM EST on Saturday, July 24, 2010. The winner will be posted on Monday, July 26, 2010 and will also be contacted via email. You will have 48 hours to respond. If I haven't heard from you, another winner will be chosen. This giveaway is open to all of my followers in the U.S. and Canada. Good luck to all!

Disclaimer: I was asked by CSN stores to host this giveaway. I have not been compensated in any way.

Freedom Friday

My surgery to remove my gallbladder has officially been scheduled. I will report to the hospital on July 29th and should be able to come home the same day. That last part makes me really happy! My amazing hubby will be able to take off work to help me out and take care of our daughter. If all goes according to plan, I will be back to normal in a week.

As far as surgeries go this one is very common and easy. I will only have four small holes that will be closed with one or two stitches. And any pain involved is fine by me since it means I won't have anymore gallbladder attacks. If you have never had one they can be horrible! My mom thought she was having a heart attack when she had one. She went to the emergency room and had it taken out that night. She was home at lunchtime the next day.

I have already warned my husband that he will be making cupcakes (under my supervision) while I am recovering. He isn't happy about it but he said he would do it. Let me tell you this - if he can make cupcakes, anyone can! He is the first to admit this too! I am supposed to prepare everyone and let you know you may see some "ugly" cupcakes. I think he is going to do a great job. I guess we will have to wait and see.

Please make sure you check back in on Monday. I will be hosting another awesome giveaway! You won't want to miss out and you will only have a week to enter.

You may also begin to notice some small changes to A Cuppy Cake Life next week. I will be adding a Recipes page as well as a Calendar and a page for March of Dimes. You will be able to see a list of all of my recipes in one spot and click on any that you would like to see in detail. You will also know in advance what recipes to expect in the upcoming months thanks to the Calendar page. Just so you know - I have all my recipes planned through the end of the year!

I am always looking for more March of Dimes stories to feature. If you (or someone you know) would like to share your experience I would be honored to post it. Please email me if you are interested or would like more information.

Today I am participating in the following blog hops. Please take time to check some of them out. I hope all of you have a great weekend and I will see you back here on Monday for the giveaway!